3lb Cured Brisket, smoked at 225F 1 hours, 250F 2 hours, 275F 3 hours. Rested at ovens lowest temp (170 for me) for 3 hours. Sliced and served on Rye bread, Russian dressing, sauerkraut, Swiss cheese, and side Claussen pickle. Poured up the Guinness, cheers
by runs_with_airplanes
7 Comments
This looks SO good I bet that sandwich was life changing
lord jesus
Bought a point today. Looking forward to desalinization and then smoking it.
That looks unreal
Can you send me some?
Ohhh wagyu tallow! That looks delicious and expensive!
Over salty?